Raspberry, Pineapple, and Plum Salad
From Lessons in cooking through preparation of meals, 1912
Serves 1
Lemon Cream Sauce can be prepared in advance.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 214. The excerpt below is the record exactly as published.
RASPBERRY, PINEAPPLE, AND PLUM SALAD WITH LEMON CREAM SAUCE STRAWBERRY ICE CREAM COOKIES TORPEDO CANDIES Colors — Red, White and Blue Table Decorations — Flag napkins may be used, and an eagle with flags crossed at each side of it for a center decoration. Salmon Croquettes Remove skin and bones from i large can of salmon, break into small pieces. Add to i c Thick White Sauce, with i t salt, few grains cayenne, i t lemon juice, shape and cool. When ready to fry, egg and crumb and fry in deep fat to a delicate brown. In this case shape as firecrackers, sticking, a piece of spaghetti in one end to simulate the fuse. Raspberry, Pineapple and Plum Salad Wash and hull i c red raspberries, add ^ c pineapple cut into cubes, and i c red plums cut into quarters. Cover with Lemon Cream Sauce
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